Pasta with Sauteed Mushrooms

1 Tblsp. olive oil

1 Tblsp. unsalted butter

3 shallots, minced (about 1/2 cup)

4 oz. shiitake mushrooms, stemmed and sliced

6 oz. cremini mushrooms, sliced

4 garlic cloves, minced

1/2 tsp. dried thyme

2/3 cup low-sodium chicken or vegetable broth

1/2 cup heavy cream

1/2 lb. pasta (about 3 cups)

1 oz. Parmesan cheese, grated

1 Tblsp. chopped fresh parsley

1 1/2 tsp. fresh lemon juice

salt and pepper to taste

Heat the oil and butter over medium heat in a 10 inch skillet until butter is melted. Add shallots and cook until softened, 2 to 3 minutes. Increase heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and 1/4 tsp. salt. Cook until golden brown, about 6 minutes. Stir in garlic and thyme. Cook until fragrant about 30 seconds. Transfer mushrooms to a bowl and cover.

Stir broth into the skillet and bring to a boil, scraping up any browned bits. Stir in the cream, bring to a simmer. Cook until sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.

Meanwhile, cook pasta al dente, according to package directions. Drain pasta, reserving 1/2 cup of the cooking water.

Mix the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice with the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve.